When Ayden Roberts-Jones started work at the only heathland course in St Andrews, he had little idea that 20 years later he would be steering The Duke’s through an exciting period of change and a momentous 150th Open. He was after all, newly qualified and just happy to be there.

Originally from Shrewsbury, he had just completed four years at Northop Country Park Golf Club and a move to the Home of Golf was about as good as it could get.

As The Old Course Hotel’s senior PGA assistant, Roberts-Jones was at the forefront of delivering the five-star service for which the resort was renowned. Within seven years, he had been appointed head professional at the prestigious course, a role that was later expanded to cover the entire five-star golf resort.

More recently, during the testing days of lockdown, he was promoted to position of manager which has seen him take on even greater responsibilities and a strategic remit that spans various departments and staff.

His meteoric rise is underpinned by one constant – a fervent belief that the bold design of The Duke’s and its careful presentation make it a unique experience at the Home of Golf. It certainly made an impression on him during his first visit.

“It all started with a golf trip up to St Andrews, and the Duke’s was the first on the list because I had a friend who worked here at the time,” he explains.

“I was well aware of the established nature of the course in an area surrounded by links courses. It was my first introduction into what Scottish heathland golf was all about.

“I was amazed and captivated by it. After that first visit, I knew in my heart that I had to make a move up here.”

While others may have been drawn to the coveted east-coast links, Roberts-Jones had his eyes set on the refined resort with tree-lined fairways and panoramic views over St Andrews. What perhaps may not have been immediately apparent was the standard of golfers The Duke’s would attract.

“In 2003, a year after I started at The Old Course Hotel, we hosted the Scottish Matchplay Amateur at The Duke’s,” he explains. “For me, it was the first big tournament I had worked at, and to see how it was run first-hand was amazing. I learned so much, so quickly.

“After all, St Andrews is recognised for many things, including thorough-bred amateur golf. So it was a big deal for us to host the Scottish Amateur. That will be something I will always remember.”

The edifying experience left a lasting imprint. But while The Duke’s may be known for its championship course originally laid out by five-times Open Champion Peter Thomson, and subsequently updated by Tim Liddy in 2006, the club has also developed strong links with the next generation of aspiring golfers.

This connection was confirmed when the Scottish Golf Union opted to base its headquarters adjacent to The Duke’s clubhouse and its extensive practice facilities. While the SGU – now Scottish Golf – later relocated, the facilities remain some of the best in the area.

“First and foremost, The Duke’s is a golf club that likes to attract new golfers of any age,” said Robert-Jones. “We have great practice facilities and coaching is a big part of what we do.

“And we don’t just teach on the range. We go out on the course and have special practice holes where we provide one-to-one advice.

“For the social golfer who prefers bounce games, we can be that kind of club. For those who want to work on their handicap, we have competitions and a golf course with five different teeing areas that can accommodate players of differing abilities. So for me, it ticks all the boxes.”

The Old Course Hotel, and consequently The Duke’s, was bought by Kohler Co in 2004 for a reputed £35 million, and the resort was set for a period of exciting change culminating in a series of investments across all departments. Roberts-Jones had been in post for just two years, but was ready to embrace the transformation going on all around him.

“It was an exciting time when a lot of improvements were made in every sphere of the business,” he says. “You could see the changes happening on a daily basis and how the team at Kohler wanted to shape and improve the resort.

“It was very inspiring, and that passion to improve has continued and, if anything, is gathering pace.”

In 2006, The Duke’s underwent a detailed revamp courtesy of American architect Tim Liddy that included upgrading drainage and revamping bunkers. More significantly, three stunning closing holes were unveiled which included the penultimate offering – a deceptively tranquil par four called Strath.

“This was the first golf hole I saw being built from start to finish,” says Robert-Jones. “To actually see the hole come to life makes me enjoy playing it even more today. From construction to greenkeeping and turning it into something that is part of our golf course was mind-blowing. I think it’s a great asset and a great 17th hole. It’s a great hole in general.”

He continues: “We went through a lot of changes during those early days which were dramatic but certainly enhanced the course and its playability. We’ve now engaged in a programme of improvements that will take The Duke’s, once again, to another level.”

The very latest additions to the resort include a stunning new restaurant along with a series of wider hotel renovations that include a new penthouse, guest rooms and upgraded events spaces.

The Swilcan Loft features floor-to-ceiling windows as well as an outdoor terrace overlooking the infamous 17th hole of The Old Course – a fine spot to witness the unfolding drama of the 150th Open.

At The Duke’s, the introduction of a new fleet of buggies has been accompanied by the completion of a detailed winter maintenance programme delivered by The Duke’s greenkeeping team whose numbers have increased by 50 per cent in less than a year.

The programme of works, Robert-Jones explains, also included changes to the testing par 4, 10th including tweaking the right-hand side of the fairway to create a new landing area which in turn would provide different options off the tee.

“It’s exciting,” he says. “We’re pushing forward with our service delivery and marketing initiatives which include new images of the course. The expansion of the greenkeeping team means the consistency and playability of the course has gone up a notch.

“It means we can maintain each hole more frequently and provide the attention to detail that our guests expect from a five-star resort. It highlights the ambition of the team at The Duke’s to deliver the most manicured golf experience in St Andrews.”

And what of the 150th Open at St Andrews in July? “It was fantastic,” he says plainly. “The pro shop in the hotel had people queuing out the door from 9am onwards on most days. The Duke’s welcomed many travelling fans for golf prior to watching the Open.

“The whole area was electric. That was my fourth Open at St Andrews, and it was arguably the best yet.”